Tiramisu-ish with Strawberries, Sumac and Labneh
I don’t know about you, but thanks to the Covid-19 related lockdown, I am finding myself spending more time than
holidays
Cardamom, Mahleb and Saffron Stollen with Apricots, Figs and Pistachios – Version 2
I first made this particular Stollen recipe last year. A result of some frantic recipe-testing in between hosting our first
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Pancake Day – Some new ideas
While Pancake Tuesday (which falls on 5 March this year, i.e. next Tuesday), is not a tradition in Germany,
Melomakarona – Greek Honey and Walnut Cookies
When a mum hides cookies from her children because they are so good she cannot bear to share them, you
Saffron, Cardamom and Mahleb Stollen with Apricots, Figs and Pistachios
I am not quite sure I am actually ready to start talking about Christmas recipes just yet. But somehow we
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Honeyed Panna Cotta with Anise Seed and Roasted Apricots
Panna cotta is one of those desserts that are as easy to make as they are delicious. Since you
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Gibassier
Depending on which Southern French village you are in, gibassier either refers to an enriched bread not unlike brioche, sometimes
Hot Cross Buns with Chinese 5 Spice Powder, Prunes and Candied Orange using the Tangzhong method
Breadbaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with
A real crowdpleaser of an apple tarte
Long before my trip to Peru last summer I had already read about El Pan de la Chola, a bakery
Rye, Walnut and Cardamom Crescents
Earlier today I heaved a rather large suitcase (heavy from Saturday’s frantic run around Brussels to buy various Christmas presents), a large bag, a laptop bag and a handbag onto the Thalys to take me home to my parents’ place in Essen, Germany. After 14 years of having to fly from various places in Europe to see my family, it is amazing to be able to take a direct train to go home, with no risk of delayed trains or bad traffic to get to the airport or long queues to get through security. Like every year, I am dividing my time between Germany and Italy and after spending Christmas with my family, I will be flying to Rome on Friday to join Alessandro and his friends and family for further Christmas celebrations and to ring in the New Year. After what can only be described as a very ‘full’ year, I am looking forward to a bit of downtime
REAL SIMPLE FOOD 